Parella’s doors are open, and the first batches of limoncello (with flavors like lemon-rosemary and grapefruit-thyme) are infused and ready after steeping for a month.
“Very tasty, very Italian,” said Chef Todd Macdonald.
Parella is also serving whole-roasted suckling pig (prepared for hours until the meat falls off the bone); strozzapreti made with Italian sausage, lemon and fennel pollen; and crudo, including cured salmon or tuna tartare. Macdonald said that especially on hot days, customers have appreciated the cold, raw crudo bar.
Happy hour is all day Sunday, and Sunday also now features a chef’s choice family-style dinner.
Parella is open until midnight on weeknights and 2 a.m. Saturday and Sunday.